Jumbo Asparagus With Wild Mushrooms, Bertolli & Fresh Pecorino Cheese

• 1 pouch Bertolli(R) Premium Champignon and Portobello Mushroom Pasta Sauce
• 1/3 cup Bertolli(R) Classico Olive Oil
• 6 Tbsp. finely chopped shallots
• 1-1/2 tsp. EACH finely chopped fresh parsley, chives and tarragon
• 8 ounces trimmed, quartered wild mushrooms (shiitake, cremini, portobello)
• 3 sprigs fresh thyme
• 2 Tbsp. kosher salt
• 2 bunches asparagus (about 28 spears)
• 1 to 2 Tbsp. sherry vinegar
• 4 ounces pecorino or Parmigiano-Reggiano cheese, shaved

1. In medium bowl, combine Bertolli(R) Premium Champignon and Portobello Mushroom Pasta Sauce, Olive Oil, shallots and herbs. Season, if desired, with ground black pepper. Remove 1/2 of the mixture and combine with mushrooms and thyme; set aside to marinate 10 minutes or refrigerate overnight.
2. In large stockpot, bring water and kosher salt to a boil. (If serving asparagus room temperature, prepare an ice bath with 2 tablespoons kosher salt.)
3. Meanwhile, trim asparagus by snapping the ends a few inches from the base, or, for jumbo asparagus, with vegetable peeler, peel 1/2-inch below tip. Cook in boiling water 5 minutes or until desired doneness. Drain; immediately put in ice bath if serving at room temperature.
4. Remove mushrooms from marinade, reserving marinade; discard thyme. In 12-inch skillet, brown mushrooms in a single layer over medium-high heat 10 minutes, seasoning, if desired, with salt and pepper; keep warm.
5. For dressing, combine remaining Sauce mixture, reserved marinade and vinegar. Season, if desired, with salt and pepper.
6. To serve, top asparagus with mushrooms, cheese, then dressing.

champignon, classicou olive oil, shallots, fresh parsley, mushrooms, thyme, kosher salt, bunches, sherry vinegar, pecorino

Taken from www.epicurious.com/recipes/member/views/jumbo-asparagus-with-wild-mushrooms-bertolli-fresh-pecorino-cheese-1270431 (may not work)